all I can tell you is that whether you should grate it, slice it, or
dice it depends largely on the dish (and personal taste, of course).
There's no one best way to use it. Personally, in most dishes I prefer
it in small chunks usually... but that's me. I also don't generally
peel it ;)
~Simon
Simon Horwith
CTO, eTRILOGY ltd.
Member of Team Macromedia
Macromedia Certified Master Instructor
http://www.cfstandards.org
Deanna Schneider wrote:
> The easiest way to peel it, I've found, is with a spoon. Just scrape
> the spoon on the peel and it will come right off. I use a lot of fresh
> ginger - usually grated. Mmmmm.
>
> On Sat, 24 Jul 2004 15:37:30 -0600, dana tierney wrote:
> > anyone know if the ginger you find in some thai dishes is just sliced
> > and thrown in with the meat or needs some sort of special preparation?
> > Peeling maybe? I bought some because I think I am eating out too much
> > and why not cook the stuff myself, but..
> >
> > I suppose the right cookbook would help. The answer is probably out
> > there on google but I'd rather not wade through all the gingerbread
> > recipes if someone here knows off hand, and I know some of you are
> > really good cooks :)
> >
> > Funny, some people get cravings for doughnuts... I crave things like
> > fresh basil and ginger :) lol.
> >
>
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